Pasta alla Amatriciana
Servings:
4
Prep Time:
10 minutes
Cook Time:
20 minutes
Difficulty:
Easy
Ingredients
- 400 g Spaghetti or Bucatini
- 150 g Guanciale (cured pork jowl)
- 400 g Canned tomatoes (peeled)
- 80 g Pecorino Romano cheese
- 0.25 tsp Red pepper flakes
- 1 tbsp Salt
Instructions
- Dice guanciale into small cubes.
- Fry guanciale in a large pan over medium heat until crispy (5-7 minutes).
- Add red pepper flakes and cook for 30 seconds.
- Pour in canned tomatoes with their juice, break up with spoon.
- Simmer sauce for 10-15 minutes until thickened.
- Meanwhile, boil salted water and cook pasta until al dente (7-9 minutes).
- Reserve 1 cup pasta water before draining.
- Add pasta to sauce pan, toss together.
- Add pasta water as needed to reach desired consistency.
- Remove from heat, grate Pecorino Romano over pasta.
- Toss well and serve immediately with extra cheese.